Sweet corn tart with caramelised onion and caraway

ingredients

• Pastry

  • cooking spray or butter, for oiling tin
  • 1 3/4 cup wholemeal flour
  • 1 tablespoon chia seeds
  • 1/2 teaspoon sea salt
  • 120 gram butter, diced
  • 2-3 tbsp cold water

• Filling

  • 1 tablespoon olive oil
  • 3 medium onions, halved and sliced
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon smoked paprika
  • 2 cup cooked sweet corn kernels
  • 4 eggs
  • 1 cup cream
  • 50 gram crumbly feta
  • sea salt

• To serve

  • summer greens, edible petals and toasted pumpkin and sunflower seeds

method

• • 1

    Preheat oven to 185°C. Lightly spray a 23cm fluted tart tin with oil or brush with butter.

  • 2

    In a food processor combine the flour, chia and salt and pulse until well blended. Add butter and pulse until mixture resembles fine breadcrumbs.

  • 3

    Add enough cold water to get the mixture to come together and start to form a ball. Transfer to a lightly floured bench and roll into a log then chill in fridge for at least 20 minutes.

  • 4

    Meanwhile make the filling. Heat the olive oil in a medium-large frying pan and sauté onion and caraway seeds for about 10 minutes or until golden and tender. Add paprika and corn, toss together then remove from heat.

  • 5

    In a bowl, whisk eggs and cream together, then stir in crumbled feta. Season with sea salt and cracked pepper.

  • 6

    Roll out chilled pastry fairly thinly, line tin and trim off excess. Spread corn mix over base and pour in egg mixture.

  • 7

    Bake for 30-40 minutes or until pastry is cooked and filling has set in the centre. Let cool for 5 minutes before cutting.

  • 8

    Serve with a garnish of summer greens, edible petals and toasted seeds.